Prepare vanilla and chocolate puddings in separate bowls, according to package directions, then allow to set up for 5 minutes.

Place a layer of cookies on the bottom of a 9 X 13 inch baking dish. In a small bowl, drain cherry juice and add rum. Sprinkle one-third of the cherry juice mix over the cookie layer. Spread the vanilla pudding over the cookies. Repeat steps with cookies, cherry juice and chocolate pudding. Make final layer with cookies and remaining juice.

Whip cream and sugar together until soft peaks form. Top dessert with whipped cream, sprinkle with almonds. Refrigerate for 2 hours or more before serving.

Preheat the oven to 350°F. Spray two 9-inch round cake pans with Pam and dust them with flour. In a large bowl, combine the cake mix, pineapple and its juice, bananas, water, oil, eggs, vanilla, and cinnamon. Beat on low for 30 seconds, then on medium 1½ minutes longer, scraping down the sides of the bowl. Pour into pans and place on the middle rack in the oven.
Bake 28 to 32 minutes. The cake should be golden brown and the top should spring back when lightly pressed with a finger. Cool in the pan 10 minutes, then run a knife around the edges, and gently shake the layers to loosen the cake. Cool right-side up for 30 minutes before frosting.

For the frosting, place the cream cheese and butter in a medium-size bowl and beat on low for 30 seconds. Add the sugar, a little at a time, beating on low. Add the vanilla and cinnamon, then beat on medium for 1 minute. Frosting should be fluffy.

Preheat an oven to 350°F and place paper liners in cupcake pans. Mix the flour, baking powder, baking soda and salt together in a bowl and set aside.

Cream together the butter and 1½ cups sugar in a large bowl. Beat in eggs, one at a time. Add the lemon extract. Stir buttermilk. Fold in strawberries. Stir the butter mixture into the flour mixture until dry ingredients are just moistened. Pour about ¼ cup of batter into prepared muffin. Place a strawberry slice on top of each muffin and sprinkle with red sugar. Bake 25 to 30 minutes — until toothpick inserted in the middle comes out clean.

Sift together flour and salt. Crack eggs into the center. Stir together. Pour in milk while stirring. When batter forms small bubbles on the surface stir in butter. Batter should be the consistency of cream. If thicker add a few drops of milk.

Heat crêpe pan, then use a paper towel wipe the interior with vegetable oil (you may have to repeat between crêpes). Pour a small amount of batter into pan and swirl the pan so the batter spreads evenly. Cook one minute then flip and cook for thirty seconds.

Cream 2/3 cup butter; gradually add sugar and beat until sugar is dissolved and light and fluffy. Add eggs, one at a time. Beat well after each.

Combine flour, baking powder and salt, and add to creamed mixture alternating with milk, but beginning and ending with flour mixture. Stir in vanilla and pecans.

Pour batter into 2 greased and floured 9-inch cake pans. Bake at 350°F for 25-30 minutes or until toothpick comes out clean. Watch carefully as this cake over-bakes easily. Cool layers in pans for 10 minutes, then remove from pans and cool completely before frosting.

Penuche Frosting:

½ cup butter

1 cup packed dark brown sugar

¼ cup milk

2 cups powdered sugar

1 teaspoon vanilla

In a 2-quart saucepan melt butter, then add brown sugar. Bring to boil, stirring constantly, and boil for 2 minutes. Stir in milk. Bring back to boil, stirring constantly. Cool for 20 minutes. By hand, beat in powdered sugar, a little at a time. Add vanilla. Frost cake immediately.

Drain cherries, but reserve the juice. Beat sugar and butter at high speed until fluffy. Add baking powder, baking soda, and salt, and beat until well mixed. Beat in egg and vanilla. Add cocoa powder and flour; beat until smooth. Shape dough into small balls and place two inches apart on ungreased cookie sheet. Press a cherry into the center of the ball.

When Faith Easton, host of Faith's Finds, tells May her crusts aren't flaky and her daughter is too fat, Skye's mother nails the TV star with an In-Your-Face Pineapple Crush Pie. Pick up Murder of a Smart Cookie to see what happens next.

Combine first six ingredients and stir over low heat until blended. Bring to a boil over moderate heat, stirring constantly. Boil 5 minutes or until candy thermometer reads 240°F. Remove from heat and add vanilla, chocolate and nuts. Stir until well blended. Pour into a buttered 9 X 13-inch pan, place pan on rack, and allow to cool. Store in airtight container in dark, cool spot (do not refrigerate).

Put the dough into a greased bowl, cover with greased Saran wrap, and let stand until it has risen and doubled in size — usually about 30 minutes.

Pour an inch of cooking oil into a large, heavy skillet (cast iron is best). Heat the oil to 350°F. Dust your hands with flour, and tear off a piece of golf-ball-size dough. Stretch it into a thin 6-8-inch circle, and drop it into the hot oil. Let it fry until it rises to the surface, then turn it and fry other side until lightly browned.

Drain on paper towels, and sprinkle with a mixture of sugar and cinnamon.

Preheat oven to 350°F. Sift together flour and baking powder. In medium mixing bowl, combine butter, brown sugar, and egg yolks — beat with electric mixer until smooth and fluffy. Using a wooden spoon, stir in vanilla, ½ cups nuts, and flour mixture. Form into teaspoon-size balls. Place an inch apart on ungreased baking sheet. Bake 15-18 minutes until golden brown. Remove and cool completely on rack. In a double boiler combine caramels and ¼ cup of water. Stir until melted and smooth. Remove from heat. Dip cookie halfway into the caramel and then into the nuts. Store covered in fridge. Makes about 6 dozen.

Hi, you all know me. I'm May Denison, Skye and Vince's mom. When I heard Skye was writing a column on parenting, something no one needs instructions for, I marched right up to the newspaper owner and told him what his paper needed was a good recipe column. He said go ahead. Here's my best cookie recipe. Don't mess it up.

¼ cup butter-flavored Crisco®

¼ cup hard-packed light brown sugar

¼ cup softened butter

½ teaspoon vanilla

1 egg yolk

1 cup flour

¼ teaspoon salt

1 egg white

1 cup finely chopped pecans

buttercream frosting

Preheat oven to 350°F. Mix first five ingredients until smooth. Mix flour and salt, and add to butter mixture. Dough should hold together. Shape dough into 1-inch balls.

Beat egg white slightly. Dip each ball into egg white, and then roll in nuts. Place balls about an inch apart on ungreased cookie sheet. Press thumb in center. Bake about 10 minutes. They should be tan, rather than brown.

Cool completely on rack. Fill with frosting. Frosting can be tinted to match occasion.